Our food producers are the soils, the cows, the bees, the mollusks that are managed by the farmers and conservationists and together they produce high-quality ingredients for our table while protecting the landscape.
I for one, no longer fly to the far reaches of the earth leaving a big carbon footprint in my trail to look for my answers. Increasingly, I am compelled to unearth the answers around me in Marin County. By connecting to this community and its conservation landscape, I build my conversation landscape between nature and her inhabitants, between fields and food, between bees and the sweet life that we foster. By protecting what we enjoy and value here we take the first step in creating a truly sustainable and interconnected world everywhere.
After the Straus farm tour and tasting their yummy, naturally-sweet, lactose-free chocolate milk we hopped in the bus and headed just south to Hog Island Oyster Farm.
Another take away from Hog Island Oysters was the efficacy of the 55-mph speed limit to significantly conserve fuel. This simple requirement of the their delivery drivers saves their company thousands of dollars annually while reducing carbon emissions significantly.
Molly Myerson trusts people to use the honor system at her self serve Little Wing Farm stand filled with seasonal vegetables.
There were many Marin County delights that we did not have time to visit. One that may inspire repeated visits is the Heidrun Meadery, the purveyers of a drink as sweet as honey and as bubbly as the best champagne.
Heidrun Meadery, Founded in
1997 by Gordon Hull, relocated the farm to Point Reyes Station in 2011, about an hour north of the Golden Gate Bridge. There they cultivate flowers, keeps bees and host a regular mead tasting schedule. Bring some friends and pick up a picnic at the Cowgirl Creamery to enjoy with your sparkling mead.
The Mead, the Myth
& the Maker.
Heidrun Meadery is located in Point Reyes Station and is well worth a visit. They produce delicious, naturally sparkling varietal meads using the traditional French method of Champenoise. Their trademark Champagne-style of mead is "light, dry, delicate and refreshing, with subtle exotic aromas and flavors found only in the essence of honey."
Protecting the quality of this open space for future generations of all species takes teamwork. The Environmental Forum of Marin (EFM) helps it's students get to know the team.
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